Pineapple Lemon Salad - Salads

Pineapple Lemon Salad

1 (20 ounces) can plus 1 (8 ounce) can crushed pineapple, drained, reserving 1 c juice
1 c water
2 (3 ounces) boxes lemon-flavored gelatin
1 (14 ounces) can sweetened condensed milk
1 cup mayo
1 c grated sharp cheddar cheese
1 c chopped pecans
Garnish: pecans, mayo, and shredded cheese

In a small saucepan, combine 1 cup reserved pineapple juice and 1 c water. Bring to a boil over medium high heat. Add gelatin, stirring to dissolve. Remove from heat, and pour gelatin mixture into a large bowl. Stir in condensed milk and mayo, whisking until smooth. Stir in pineapple, cheese, and pecans. Spoon mixture into a 13 x 9 inch baking dish; cover, and refrigerate for 2 hours, or until set. Garnish with pecans, mayo, and cheddar cheese if desired.